Rocky Road Ice Cream
User Reviews
5
Rocky Road Ice Cream
Description
Rocky Road Ice Cream starts with a chocolate custard base made from heavy cream, Dutch-process cocoa powder, bittersweet chocolate, milk, sugar, egg yolks, and vanilla extract. The cocoa is simmered with cream to develop flavor, then combined with melted chocolate for richness. A second custard mix of milk, sugar, and egg yolks is thickened to coat a spatula and strained into the chocolate mixture, producing a smooth base. Miniature marshmallows, walnuts, and chocolate chips are folded in before freezing.
The texture is creamy from the custard base, punctuated by the chew of marshmallows and crunch of walnuts, complemented by bursts of chocolate chips. The steps ensure the custard is smooth and free of lumps by straining the egg mixture. The slow simmering prevents graininess in the chocolate base.
This ice cream can be served on its own or alongside chocolate desserts for an indulgent treat. The recipe suggests that alternatives like pecans or almonds work well in place of walnuts or additional chocolate chips and marshmallows can be substituted for a nut-free version. Its rich, creamy chocolate flavor combined with mix-ins make it a distinct Rocky Road variant.
For storing, use a wide, flat airtight container to promote quick freezing and prevent large ice crystals. The ice cream keeps up to two months in the freezer. The original notes suggest tips for making without an ice cream maker and alternative nut choices, helping adapt the process and ingredients.
Ingredients
- 2 cups heavy cream
- 3 tablespoons Dutch-process cocoa powder
- 5 ounces bittersweet chocolate chopped, or semisweet chocolate
- 1 cup milk whole
- ¾ cup sugar
- Pinch salt
- 5 egg yolk
- ½ teaspoon vanilla extract
- 1 cup miniature marshmallows
- 1 cup walnuts
- ½ cup chocolate chips
Instructions
- Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) Once the ice cream has finished churning, fold in the marshmallows, walnuts and chocolate chips.
Notes
- To avoid grainy texture, slowly simmer the chocolate and cream mixture while stirring constantly.
- Substitute walnuts with pecans, almonds, or peanuts if desired, or add extra chocolate chips and marshmallows for a nut-free version.
- Store in a wide, flat airtight container to freeze faster and maintain creaminess by minimizing ice crystals.
- This ice cream can be kept for up to two months in the freezer for best quality.
- If you do not have an ice cream maker, follow the provided tutorial for no-churn methods to achieve smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 4898 kcal
% Daily Value*
| Calories | 4898kcal | 245% |
| Carbohydrates | 379g | 126% |
| Protein | 66g | 132% |
| Fat | 361g | 555% |
| Saturated Fat | 175g | 875% |
| Cholesterol | 1675mg | 558% |
| Sodium | 480mg | 20% |
| Potassium | 2325mg | 49% |
| Fiber | 26g | 104% |
| Sugar | 303g | 606% |
| Vitamin A | 8965IU | 179% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 1027mg | 103% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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